I held out as long as I could to try to get a sourdough post up this weekend but it’s just going soooo slow. I’ve had to retard the dough twice now because it’s finally reached the proper height right at bedtime, so tomorrow it should be right to be shaped and baked at last!
In the meantime, I thought I’d share my next Nopalito post for the month. It’s been a busy weekend here at Casa de la Rosas and late night simple meals have been our go to. Friday night the older boys were at Youth Group, in the madness or taxiing kids around we got the younger two Happy Meals and Aaron and I had a huge lunch at the Burns Club earlier in the day, so when we finally got home at 9:30 we were all a little hungry but nothing a good bowl of chips and guacamole couldn’t cure!
The guacamole is not dissimilar to our normal guacamole recipe, it was nice but not revolutionary (although if I’d gotten a hold of some tomatillos that all may have changed). It’s simply some onion, green onions, lime juice, avocados, jalapeno, coriander, tomatoes, and salt. The recipe made stacks of guacamole and we enjoyed it Saturday as well alongside some cheese quesadillas (or cheese crisps as we used to call them growing up). The one thing I thought it was missing was some garlic. It really makes the flavors of guacamole sing.
When we used to go out to Mexican restaurants growing up my favorite thing would be the table-side made guacamole and the freshly cooked tortilla chips. I could eat bowl after bowl of those bad boys and there is seriously nothing like them here in Canberra. In Nopalito you are given instructions for making them from scratch, but also how to fry store bought corn tortillas to turn them into chips. So since we don’t have a tortilla press, I thought we should give them a go (especially since I got a deep fryer for my birthday). It really is just a matter of getting canola oil up to temperature, cutting the tortillas into wedges and deep frying them until golden. When they come out of the deep fryer you pat them dry on paper towels and then sprinkle them generously with salt. These were certainly the closest I’ve come to recreating that memory of chips and guacamole but it’s still not quite right. It may come to making the tortillas from scratch if I can find myself a tortilla press. Yes, I need all the gadgets.
The last part of this month is going to be insanely busy so thinking of what I might make next from this book has been challenging, given I haven’t been organized enough to go hunting for some of the more unusual ingredients (chili varieties, tomatillos and corn husks come to mind). I’ll likely reserve my last Nopalito post for some of the desserts as they look like my kind of fast baking. And let’s be honest, who doesn’t love a good Mexican wedding cookie?!!